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Step 1: Boil the Arbi in water with 1 tbsp of salt until tender. Peeling them after boiling ensures they remain firm.
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Step 2: Heat mustard oil in a pan, add ajwain, ginger, and the boiled Arbi. Sauté until the Arbi turns golden and crispy on the outside.
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Step 3: In a separate heavy-bottomed pan, heat mustard oil and temper with heeng, ajwain, and cumin. Add garlic, ginger, green chillies, and onions, sautéing until golden brown.
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Step 4: Add turmeric, Kashmiri chilli powder, coriander powder, salt, and black salt. Add a splash of water to prevent the spices from burning.
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Step 5: Whisk the curd well and add it to the masala base, stirring continuously to prevent curdling. Cook until the oil separates.
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Step 6: Add chopped tomatoes and cook until soft. Pour in 2 cups of water and bring to a simmer.
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Step 7: Add the crispy fried Arbi to the gravy, cover, and cook on 'Dum' (low heat) for 10-12 minutes to allow the flavors to penetrate.
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Step 8: Finish with kasoori methi, garam masala, and fresh coriander before serving.
Chef Kunal's Pro Secret Tip
To prevent the curd from curdling in the gravy, always whisk it until smooth before adding, and ensure the heat is lowered or turned off momentarily while incorporating it into the hot masala base.
